Rating: 4 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2

The sweet, caramelized flavor of grilled corn makes an excellent addition to steak tacos. The arugula is an unexpected topping, or you can use shredded lettuce. Omit the pepper slices for delicate palates.

Chris Schlesinger
Recipe by Cooking Light May 2004

Gallery

Becky Luigart-Stayner; Melanie J. Clarke

Recipe Summary

Yield:
8 servings (serving size: 1 taco)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine lime juice and steak in a large zip-top plastic bag, and seal bag. Marinate in refrigerator 1 hour, turning bag occasionally.

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  • Prepare grill.

  • Remove steak from bag; discard marinade. Combine cumin and next 4 ingredients (cumin through garlic); rub over both sides of steak.

  • Place steak on a grill rack coated with cooking spray; grill 8 minutes on each side or until desired degree of doneness. Place on a cutting board; cover loosely with foil. Let stand 5 minutes. Cut steak diagonally across grain into thin slices.

  • Place corn on grill rack coated with cooking spray; grill 8 minutes or until tender, turning occasionally. Cut kernels from ears of corn; discard cobs.

  • Heat tortillas according to package directions. Divide steak evenly among tortillas; top each serving with about 1/4 cup corn, 1/4 cup arugula, 1/4 cup onion, 2 tablespoons cilantro, 2 tablespoons tomato, 2 tablespoons avocado, and 1 tablespoon jalapeño. Fold tortillas in half. Serve with lime wedges.

Nutrition Facts

397 calories; calories from fat 29%; fat 12.8g; saturated fat 4.3g; mono fat 5.4g; poly fat 1g; protein 28.1g; carbohydrates 34.3g; fiber 6.7g; cholesterol 57mg; iron 3.6mg; sodium 425mg; calcium 56mg.
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